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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 16, nr. 3 (2002)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Strength characteristics and dilatation of food powders
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| (pobierz wersję PDF )
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Horabik J., Grochowicz M.
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Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, P.O. Box 201, 20-290 Lublin 27, Poland |
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vol. 16 (2002), nr. 3,
pp. 183-189
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streszczenie
The strength characteristics of fine milk, agglomerated milk and potato starch were examined. Experiments were performed using the Jenike shear tester according to Euro- code 1 recommendations. The tester was 60 mm in diameter and the displacement velocity was 0.03 mm s�1. A reference normal stress ranging from 30 to 240 kPa was applied. Experiments revealed a significant effect caused by shear stress vibration re- sulting from dilatation and hardening of the material during the slow shearing phase of these tests. The frequency of these vibra- tions were found to decrease with an increase in normal stress. Two components of the total strength were suggested: the physical friction strength and the extra component of strength caused by dilatation.
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słowa kluczowe
food powders, Jenike tester, flowability, dilatation
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